Rhubarb & custard cake

Rhubarb & custard cake

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(153 ratings)

Prep: 20 mins Cook: 1 hr Plus rhubarb cooking and cooling


Serves 16
This recipe tastes even better with homegrown rhubarb

Nutrition and extra info

Nutrition: per serving

  • kcal278
  • fat15g
  • saturates9g
  • carbs34g
  • sugars21g
  • fibre1g
  • protein4g
  • salt0.5g
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  • 1 quantity Barney's roasted rhubarb (see recipe, below method)



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 250g pack butter, softened, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g pot ready-made custard (not the chilled kind; I used Ambrosia)
  • 250g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 250g golden caster sugar
  • icing sugar, for dusting


  1. Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.

  2. Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

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Comments, questions and tips

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16th May, 2012
Couldn't get rhubarb at the last minute, so made with roasted apples instead, which was delicious. Agree you need slightly longer, but so good I'll be making it again as soon as I have rhubarb!
15th May, 2012
Really delicious cake. The roasted rhubarb recipe was a revelation. The texture of the rhubarb was amazing after it had been roasted. Will be making this one again! (and again!)
14th May, 2012
I was given some rhubarb and didn't want to make boring old crumble. I found this recipe and loved the sound of it. Although it is hard not to eat the roasted rhubarb before it goes in the cake! It did take longer to cook that the recipe stated probably a further 30mins, but it came out so moist and scrumptious. So far everyone in the office this morning is loving it. A lovely combination of sweet and sharp.
9th May, 2012
Super delicious
6th May, 2012
Made this the other night and everyone who has tried has given it a huge thumbs up. Delicious. I also had to cook it a little longer.
6th May, 2012
I have just made this recipe and just had a piece with my morning coffee. It turned out delicious. I used home made custard in stead of already made and I did not have to cook extra. It turned out perfect.
Scrapyard57's picture
5th May, 2012
Always make this cake with new season rhubarb. Fabulous!
30th Apr, 2012
tried this today, tastes fab but it is quite a moist cake would be great with hot custard on it though!!
30th Apr, 2012
Used fresh 'green' bio rhubarb, which sank to the bottom, but the cake was light and not too sweet. Definitely reminiscent of rhubarb and custard sweets of old. My boyfriend is French and loved the association of fruit, custard (creme anglaise) and cake. Will definitely make again and again!
29th Apr, 2012
Made this last year, and just made another one with the first crop of rhubarb. Didn't have quite enough rhubarb, so added some chopped apple which gave a nice texture. Cooked in a gas oven for 50mins + 30mins with foil. Recommend serving this warm with extra custard - great comfort food on a wet & windy day!


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